As summer comes to an end, let’s squeeze every last drop of sunlight, stone fruit, berries, and bliss out of August and September. So many hearts are set on Fall, and with good reason, but let’s not let the magical golden evening light, sun-kissed noses, and carefree days speed by without a fight. Adding bourbon to a classic dessert just makes this incredible treat even more detectable! The trip into the oven makes it perfect for serving to folks you love, of all ages! So grab that delicious Heritage Distilling Brown Sugar Bourbon and add a glug to your crumble. Serve vanilla ice cream on top of this warm dessert for that extra indulgence.

For the crumble topping, in the bowl of your stand mixer, or by hand, smash the butter into the flour, sugar, salt, and baking powder until it’s crumbly and fully combined. Spread the crumble over the fruit and bake for 35-45 minutes.

No summertime treat is as iconic as the fudge pop! I’ve teamed up with California Avocados to remake a classic that packs a nutrient-dense punch. Your kiddos will love these sweet treats as much as you will! Make these—you are basically a health coach now!

Place all ingredients into your blender. Blend on high speed for 2-3 minutes to fully incorporate the cocoa into the coconut milk. Pour from the blender into your molds with about 1 inch headspace. Liquid expands when freezing. Place popsicle sticks into the pops and freeze overnight. You may un-mold them at 4 hours but I found the best result after freezing overnight. To serve simply drizzle pops with fudge and sprinkle the tops with chopped toasted hazelnuts.

To assemble the pastry, take one baked square of puff pastry and gently pull apart, creating two halves. Spread 1 tablespoon of jam on bottom of puff and top with 2 tablespoons of crème pat. Repeat this process once more and finish with a pastry cap. Dust with powdered sugar.